For the love of butter!

Fruity beef tagine

Tagines are so easy, you chop everything up, pop it in oven and forget about it for a few hours. The secret to making a good tagine is time and sultanas. My tagine was full of :

1 can of green lentils

1 aubergine

1 carrot

1 diced red onion

2 whole garlic cloves

1 red chilli left whole with a slit in it

Big handful of sultanas

Chopped fresh mint and flat leaf parsley

1 small potato

Beef strips

Shake of cinnamon & nutmeg

Seasoning

Always put your tagine into the oven whilst it’s cold so the pot doesn’t crack. I cooked the tagine on a low heat for 3 hours. I gave it a good mix every hour or so. The tagine is ready when all the ingredients have reduced down into a sweet stew and the meat is all tender and lovely.

Sprinkle with chopped parsley and pomegranate seeds to finish. NOM! Best served with tabouleh.